Pasta Chili Cha Cha
Spice up your weeknight dinner routine with Pasta Chili Cha Cha—a bold, fusion-inspired dish that brings the comforting heartiness of chili together with the classic appeal of pasta. This recipe features tender penne pasta tossed in a fiery, flavor-packed chili sauce made with ground beef (or plant-based substitute), red kidney beans, and a blend of aromatic spices like chili powder, cumin, and paprika. A touch of sriracha adds just the right kick, while melted cheddar cheese and a sprinkle of fresh cilantro provide the perfect finishing touch. Ready in under 40 minutes and perfect for feeding a hungry crowd, this one-pot wonder is as easy to make as it is satisfying. Whether you're craving comfort food or something with a spicy twist, Pasta Chili Cha Cha is guaranteed to hit the spot!
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Recipe Information
Ingredients
- 250 grams penne pasta
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 300 grams ground beef or plant-based ground meat
- 400 grams canned diced tomatoes
- 200 grams red kidney beans
- 2 teaspoons chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sriracha or hot sauce
- 50 grams shredded cheddar cheese
- 2 tablespoons, finely chopped fresh cilantro
- 500 milliliters water
Instructions
Bring a large pot of salted water to a boil, and cook the penne pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining, then set the pasta aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef or plant-based ground meat to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked. This should take about 5-7 minutes.
Pour in the canned diced tomatoes, red kidney beans (drained and rinsed), chili powder, cumin powder, paprika, oregano, salt, and black pepper. Stir well to combine.
Simmer the chili mixture for 10 minutes over medium-low heat, stirring occasionally. If the mixture appears too thick, you can add a splash of water to loosen it.
Stir in the cooked penne pasta and reserved pasta water (if needed) to coat the pasta evenly in the sauce.
Drizzle sriracha or hot sauce over the pasta mixture and stir gently to incorporate.
Remove the skillet from heat and sprinkle shredded cheddar cheese over the top. Cover the skillet with a lid for 1-2 minutes to allow the cheese to melt.
Garnish the Pasta Chili Cha Cha with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
